Tofu and Vegetable Ravioli
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Why it's good
At the first mouthful, the tomato sauce is full, rounded and fragrant. Then come the tender pasta and a delicate filling, with gentle notes of aubergine, pepper and herbs.
Ingredients
Sauce (82%): tomatoes · water · carrots · onions · cold-pressed sunflower oil · Guérande salt · basil · oregano
Pasta (12%): durum wheat semolina · water
Filling (6%): tofu (water, soya, calcium chloride and/or calcium sulphate, nigari) · breadcrumbs · vegetable purée (water, onions, carrots, aubergines, peppers, tomato purée, sunflower oil, salt, herbes de Provence, parsley, pepper, garlic) · sunflower oil · shoyu (water, yellow soya beans, wheat, salt, ferments) · salt · herbes de Provence · pepper · nutmeg
Allergens: gluten · soya
*Organic ingredients. Certified organic by Ecocert France.
Preparation tips
Warm gently in the jar, in the microwave or in a bain-marie. For a more generous serving, pour into a dish and place in the oven for a few minutes.
Nutritional information
This creation
Ravioli with a melting tofu and vegetable filling, generously wrapped in a tomato sauce cooked with basil and oregano.
What's inside
Tofu mingles with aubergine, peppers and herbs in a gentle filling, delicately lifted with nutmeg. Around it, tomato simmers with carrot and onion: the carrot softens its acidity and gives the sauce all its roundness.
Why you'll love it
Because it has the generosity of the saucy dishes you love to savour down to the very last mouthful. Plenty of tomato, tender pasta and a soft vegetable heart: the simple pleasure of a hot, fragrant and comforting dish.
How to enjoy
Poured into a dish, covered with a savoury crumble of bread, hazelnuts and thyme, then baked until it forms a lovely golden crust. Once out of the oven, add a drizzle of lemony parsley oil to bring a fresh, lively note to the hot sauce and the crunch of the hazelnuts.
